• Bób is the Polish word for broad beans.
  • They get there own special name – not a bean name!
  • They are what are known as fava beans.
  • Fava beans are the original Old World bean.
  • There is evidence of fava bean cultivation over 10,000 years ago in the Fertile Crescent (area of the middle East).
  • They are super served just boiled with lots of butter and maybe with a little dill or flat leaved parsley.
  • They are good cooked and then used cold in a salad with a variety of dressings. 
  • Unfortunately I missed the fresh bean season but found you can get them tinned from the Polish shop and this is what I used.


  • 1 tin of broad beans – or similar amount – fresh when in season
  • 40 – 50g butter – do not stint!
  • *
  • Chopped dill or flat leaved parsley if available


  • Heat the beans in the liquor for a couple of minutes.
  • Drain and quickly add the butter and stir.
  • Add fresh dill or flat leaved parsley – optional.
  • *
  • Serve with roast meats or gulasz.

Served in Wedgewood – Chelsea Garden

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I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

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